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Is there anything more comforting than homemade soup? Chile d’arbol adds a little heat to this silky smooth soup, perfect for those chilly winter nights. SEE FULL RECIPE BELOW.
Get the full recipe: http://bit.ly/1kKgofH
Check out the entire Hungry For the Holidays Playlist: http://bit.ly/1bPd69U
MUSIC: “Joy to the world” by Dorian Charnis
Roasted Butternut Squash Soup
Serves 8
INGREDIENTS:
1 medium (3½-pound) butternut squash
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
½ large yellow onion, diced
2 medium carrots, peeled and cut into ½-inch pieces
1 bay leaf
½ teaspoon ground cayenne pepper
1 tablespoon fresh thyme leaves
3 — 4 sage leaves, torn into small pieces
½ cup Stella Artois
4 cups chicken broth
Salt and freshly ground black pepper
Squash seeds (optional)
PROCESS:
-Preheat the oven to 400ºF.
-Cut squash lengthwise down the middle
-Scoop out the seeds and reserve for garnish (optional)
-Drizzle with olive oil / open side up and season with salt and pepper
-Roast the squash (each side facing down) for 45 minutes until tender throughout
-While squash is roasting, set a Dutch oven or equivalent heavy-bottomed pot over medium-high heat.
-Add the butter, when it foams, add the onions, carrots, bay leaf, cayenne, thyme and sage
-Cook, stirring occasionally with a wooden spoon, for about 8 minutes, or until the vegetables soften and begin to caramelize.
-Pour in the Stella Artois, and stir to loosen any browned bits from the bottom of the pot.
-Cook for about a minute, then add 4 cups chicken broth
-Then scoop squash straight out and into the Dutch oven.
-As soon as the soup returns to a boil, turn the heat off and discard the bay leaf.
-Using an immersion blender, blend until silky smooth.
-Season with ½ teaspoon salt, and black pepper.
-Garnish with seeds
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith – www.valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio – www.slicedbreadstudio.com
Set Decoration: Kevin Van – Instagram: @heyprez
Recipes: Maria Zizka — www.mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau – www.byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu